Smoked Salmon and Crab Devilled Eggs

By JimMac

Ingredients

• 12 hard-cooked large eggs
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1/4 cup chopped smoked salmon
• 1/2 cup mayonnaise
• 1 green onion, finely chopped
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped green pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 dashes hot pepper sauce
• 3 dashes Worcestershire sauce
• Additional minced fresh parsley

Details

Adapted from foodnetwork.com

Preparation

Step 1

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab,salmon, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.

Yield: 2 dozen.